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Sauerkraut is fermented chopped cabbage with a tangy, sour taste that is eaten as a condiment. Raw, live Sauerkraut (unpasteurised and without vinegar) is probiotic rich and considered a Superfood and a  functional ferment.

Although Sauerkraut has been a staple in the German diet and the name originates from the German words Sauer (sour) and Kraut (cabbage) it is actually a Chinese invention.

James Cook used to keep stock of Sauerkraut on his ship to prevent his crew from getting scurvy. This we now know is due to the high vitamin C content in Sauerkraut.

A variety of veggies and spices can be added to the chopped cabbage before salting and fermenting to create different flavours to suit different tastes from sweet to spicy. You can use green cabbage, purple cabbage or chinese cabbage. 

Why eat Sauerkraut?

Besides being a delicious addition to your daily meals Sauerkraut is a good source of:


Dietary fibre
vitamin A
vitamin C
vitamin K
various B vitamins

What are the benefits of eating Sauerkraut?


How much Sauerkraut should you eat?

Please take a look at these guidelines on how much fermented food should I eat?

Suggestions on how to serve Sauerkraut:

Sauerkraut makes a delicious and nutritious flavour addition to any meal. Here are just a few simple ideas on how to serve:

On top of your salad
Sliced baked sweet potato with avo and Sauerkraut on top
Sprinkle on top of boiled eggs
In a wrap it adds a sour flavour addition
Mix in with tuna
You can use the brine as a salad dressing or to replace the vinegar in your favourite salad dressing recipe

How to make Sauerkraut – recipes for home made Sauerkraut